Ingredients:
- For the test:
- Flour 100 grams
- Ground almonds 100 grams
- Butter (cold) 100 grams
- Sugar 50 grams
- Egg 1 piece
- Vanilla sugar 1 tsp
- To fill:
- White Chocolate 200 grams
- Cream 10-20% 300 grams
- Egg yolks 4 pieces
- Raspberry 250 grams
- Powdered sugar 2 tbsp. spoons
Cooking method:
Step 1. Prepare the dough: add cold butter, almonds, flour, sugar and vanilla seeds (or van. Sugar) to the combine. Chop into crumbs. If you don’t have a combine, then in a mixture of flour, almonds, sugar and vanilla seeds (or van. Sugar) you need to grate the oil, rub it with your hands into crumbs.
Step 2Add the egg and knead the dough until it sticks to a lump.
Step 3 On a table sprinkled with flour, roll out the dough in a circle slightly larger than the diameter of the mold. Put it in a form and smooth the edges with your hands, chop in several places with a fork. Refrigerate for half an hour. Then send the form with the dough into the oven, heated to 200 degrees, for 25 minutes.
Step 4 While the cake is baking, prepare the fill. Break the chocolate into pieces in a bowl and pour it with boiling cream, stir with a spatula until the chocolate is completely dissolved.
Step 5 Stir egg yolks a little.
Step 6 Pour the yolks into a warm mixture of cream and chocolate.
Step 7 Stir until smooth.
Step 8 Remove the finished cake from the oven, spread raspberries on its hot surface.
Step 9 Gently pour the chocolate mass.
Step 10 Send the cake to the oven, preheated to t 160 degrees, for about 35 minutes.
Bon Appetit!
